12 large asparagus, blanched and trimmed
1/3 cup virgin olive oil
1/3 cup red wine vinegar
1 teaspoon fresh parsley, chopped
1 teaspoon red onion, finely chopped
¼ teaspoon black pepper, cracked
pinch of salt
1 tablespoon roasted red pepper, chopped
¼ cup bay shrimp
Cook the asparagus on a very hot grill for 3 minutes, turning frequently to prevent the asparagus from blackening. Remove from grill and place onto serving plates.
Mix together the remaining ingredients and spoon the mixture over the asparagus.